Gorgonzola and mushroom tagliatelle

• Meat

  • 6 Rashers streaky bacon

• Produce

  • 1 Garlic clove
  • 20 g Mushrooms, mixed dried
  • 1 Onion
  • 15 g Parsley

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 40 g Walnut pieces, toasted

• Dairy

  • 75 g Gorgonzola
  • 250 ml Single cream

• Other

  • 1 x 400g (14oz pack fresh egg tagliatelle

Found on realfood.tesco.com

Description

Ingredients

• 20g (3/4oz) mixed dried mushrooms
• 6 rashers streaky bacon
• 40g (1 1/2oz) walnut pieces, toasted
• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 garlic clove, crushed
• 1 x 250g (9oz) pack chestnut mushrooms, sliced
• 250ml (9fl oz) single cream
• 75g (3oz) Gorgonzola, cut into pieces
• 1 x 400g (14oz) pack fresh egg tagliatelle
• 15g (1/2oz) parsley, chopped

Directions

• This satisfyingly creamy pasta recipe is packed with smoky bacon, mushrooms and a rich Gorgonzola sauce. Finished off with a sprinkling of toasted walnuts for added bite, this indulgent pasta dish is the perfect supper for a relaxing evening at home. Rehydrate the dried mixed mushrooms in 150ml (5fl oz) boiling water. Soak for 10 minutes, then drain, reserving the liquid. Meanwhile, place the bacon under the grill on a medium heat and cook for 5-7 minutes, until crispy.  Chop into large pieces and set aside.   Heat a large dry frying pan, add the walnuts and cook, tossing for 2-3 minutes, until lightly toasted. Remove and set aside. Wipe the frying pan with a paper towel. Heat the oil, add the onion and cook for 5 minutes until softened and just starting to brown. Add the garlic, chestnut mushrooms and drained mixed mushrooms. Cook for 5 minutes, stirring occasionally. Add the reserved soaking liquid, cook, stirring continuously for one minute, and then add the cream and Gorgonzola. Bring to a simmer, stirring, and cook for a further 2 minutes. Place the tagliatelle in a large bowl and pour over boiling water. Use a fork to separate the strands. Drain and stir through the mushroom mix along with the bacon and most of the parsley. Heat through for 1-2 minutes. Divide between 4 plates or bowls, sprinkle over the toasted walnuts and garnish with the remaining parsley. Season with freshly ground black pepper. See more Pasta recipes As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. Textingredients Email recipe details Print recipe

Nutrition